Name: Gluten-Free Vegetarian Zucchini and Spinach Lasagna Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 pound zucchini, trimmed and sliced thin lengthwise; 9 ounces fresh spinach, chopped; 24 ounces ricotta cheese; 3 ounces parmesan (rennet free, vegetarian); 12 ounces part-skim mozzarella cheese; 1 egg, beaten; 2 teaspoons minced garlic; 1/4 cup fresh basil; 1/4 cup fresh parsley; 1/2 teaspoon crushed red pepper; Salt and pepper, to taste; 24 ounces marinara sauce; 12 ounces gluten-free lasagna noodles, cooked according to package directions; Cooking spray or oil for sautéing and greasing dish

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Introduction

This gluten-free vegetarian lasagna is a fresh and healthy twist on the classic Italian favorite. Loaded with tender zucchini, spinach, and a creamy ricotta blend, it’s perfect for family dinners or special occasions. Plus, it’s easy to prepare and sure to satisfy both vegetarians and meat-eaters alike.

A close-up of a piece of lasagna with four visible layers on a white plate, placed on a white marbled surface. The bottom layer is a smooth, light orange-red tomato sauce with some greens mixed in. Above that is a thick white cheese and spinach mixture with green leaves spread throughout. The third layer is another smooth light orange-red sauce, topped again with the white cheese and spinach blend. The top layer is golden brown melted cheese with small browned spots and sprinkled with sliced fresh green basil leaves. In the background, there is a blurred white bowl with a colorful salad inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound zucchini (trimmed and sliced thin lengthwise)
9 ounces fresh spinach (chopped)
24 ounces ricotta cheese
3 ounces Parmesan (rennet free, vegetarian)
1 egg (beaten)
2 teaspoons minced garlic
1/4 cup fresh basil
1/4 cup fresh parsley
1/2 teaspoon crushed red pepper
24 ounces marinara sauce
12 ounces part-skim mozzarella
12 ounces gluten-free lasagna noodles (cooked according to package directions)

Instructions

Step 1: Heat a skillet over medium heat and spray with oil. Season the zucchini strips with salt and pepper. Cook for 8 to 10 minutes, adjusting time based on the thickness of your slices. Remove from heat and set aside.
Step 2: Spray the pan again and add the chopped spinach. Cook until wilted, then transfer to a plate lined with a clean towel and squeeze out excess moisture.
Step 3: Preheat your oven to 350 degrees Fahrenheit.
Step 4: In a medium bowl, combine ricotta cheese, Parmesan, beaten egg, minced garlic, basil, parsley, and crushed red pepper. Stir in the cooked spinach and season with salt and pepper to taste.
Step 5: Coat a 13 x 9-inch casserole dish with cooking spray and spread 1/2 cup of marinara sauce evenly on the bottom.
Step 6: Arrange a layer of cooked noodles over the sauce. Top with a layer of zucchini slices, half of the ricotta mixture, and some mozzarella cheese.
Step 7: Spread 1/3 of the remaining marinara sauce over the cheese layer and repeat the layering: noodles, zucchini, ricotta mixture, and mozzarella.
Step 8: Finish with a final layer of noodles, the remaining marinara sauce, and the remaining mozzarella cheese. Bake for 30 minutes, then allow to cool for 15 minutes before serving.

Tips & Variations

For extra flavor, add sautéed mushrooms or roasted red peppers to the ricotta mixture.
If you can’t find rennet-free Parmesan, substitute with Pecorino Romano or omit it for a purely vegetarian option.
Use fresh mozzarella for a creamier texture, but reduce the amount slightly to avoid excess moisture.
To save time, grill the zucchini slices instead of pan-frying.
Make sure to squeeze out all excess water from the spinach to prevent a soggy lasagna.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350-degree oven until heated through, about 15-20 minutes. You can also freeze portions wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A square piece of lasagna with four visible layers sits on a white plate with ridged edges, placed on a white marbled surface. The layers alternate between golden-brown baked cheese on top with some browned spots, rich red tomato sauce beneath, and creamy white cheese mixed with dark green spinach inside. Freshly chopped green herbs are sprinkled over the top and around the plate for garnish. A silver fork rests behind the lasagna slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lasagna noodles instead of gluten-free?

Yes, regular lasagna noodles can be used if gluten is not a concern. Just cook them according to the package directions before assembling the lasagna.

Is this lasagna suitable for vegans?

This recipe contains cheese and egg, so it is not vegan. To make a vegan version, substitute ricotta and mozzarella with plant-based cheeses, and omit the egg or replace it with an egg substitute.